LIFE – For several years Matteo Sardagna has been the company’s CEO, with the ever-present support of Giorgio Ruffolo, and has always been the first to believe in the enormous potential of the estate. They are helped by Lorenzo Raimondi, everywhere-man who has been here for years, and the consultants Gian Piero Romana, for the agronomic part, and Beppe Caviola who takes care of the oenological aspects of the company.

VINEYARDS – The 54 cultivated acres are found for the most part in Dogliani, while ten acres are found in the Cannubi, Terlo and Via Nuova crus in Barolo. The vineyard that lies under the headquarters, facing south, is called Tecc: the most important Dolcetto grape that Eunaudi has grows here. Another prestigious zone for the company is San Luigi where Dolcetto is also cultivated.

WINE – Dogliani 2013

Vinification takes place in steel, with the fermentation temperature set at 29 degrees Celsius. While aging in steel vats, which lasts eight months, the wine is siphoned many times. This wine presents itself to the nose with fruity aromas which are confirmed on the palate, which senses cherry and strawberry.